Description
This High-Protein Spinach Artichoke Chicken Casserole is a creamy, cheesy, and savory baked dish packed with lean chicken breast, nutritious spinach, and tangy artichoke hearts. The blend of cottage cheese, mozzarella, and parmesan creates a rich, delicious sauce that makes this casserole both comforting and protein-packed, perfect for a wholesome family meal.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- Kosher salt, to taste
- Black pepper, to taste
- 1 tsp avocado oil or olive oil
Dairy and Sauce
- 16 oz cottage cheese (4% fat preferred)
- 2 garlic cloves, peeled
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp onion powder
- ½ cup low-moisture, part skim, finely shredded mozzarella cheese
- ⅔ cup finely grated parmesan cheese
Vegetables
- 1 can artichoke hearts (16 oz), drained and finely chopped
- 6 oz frozen chopped spinach, thawed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Dry Brine Chicken (Optional): Season the cubed chicken breast heavily with kosher salt and let it sit at room temperature for 20+ minutes to enhance moisture and flavor.
- Prepare Artichokes: Place the drained artichoke hearts into a thin dish towel or paper towel and squeeze out all excess liquid. Finely chop them and set aside.
- Prepare Spinach: Using the same towel, squeeze out all excess liquid from the thawed spinach. This step is important to avoid excess moisture in the casserole.
- Sear Chicken: Heat a large pan over medium heat and add the oil. Add the cubed chicken in a single layer, season with black pepper, and cook for 2-3 minutes per side until mostly cooked through. Remove and drain any excess grease, then set the chicken aside.
- Make Cottage Cheese Sauce: In a small food processor, blend the cottage cheese, garlic, kosher salt, black pepper, and onion powder until smooth and creamy.
- Combine Ingredients: In a baking dish, mix the cooked chicken, squeezed spinach, chopped artichokes, blended cottage cheese sauce, and about two-thirds of the mozzarella and parmesan cheeses. Stir until well combined and spread evenly.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to allow flavors to meld and the casserole to heat through.
- Top and Finish Baking: Remove the foil, sprinkle the remaining mozzarella and parmesan cheese evenly on top, and bake uncovered for another 10 minutes. Optionally, broil for a few minutes at the end to achieve a golden, bubbly crust.
- Serve: Remove from oven, let cool slightly, then serve warm. Enjoy your high-protein, flavorful casserole!
Notes
- Dry brining the chicken enhances flavor and juiciness but is optional if short on time.
- Be sure to squeeze excess moisture out of spinach and artichokes to prevent a watery casserole.
- Using part-skim mozzarella keeps the dish lower in fat while still providing good melt and flavor.
- Switching to broil in the last few minutes gives a nice golden crust but watch carefully to prevent burning.
- This casserole can be made ahead and refrigerated before baking; add extra bake time if baking cold.
